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1 16 ounces ca whole cranberries
1/4 c Sugar
1/2 c Crushed pineapple
1/2 c Seedless red grapes; split
1/4 c Chopped walnuts
1/4 c Pineapple juice
1 tb Knox gelatin
In a medium saucepan, add cranberry sauce and sugar and stir over low heat until sugar is dissolved, remove from heat, add crushed pineapple, split grapes, walnuts and pineapple juices. Then add gelatin to 1 tablespoon of warm water to disolve, add gelatin to cranberry sauce. Poor cranberry sauce into container and refrigerate for 45 minutes to set the sauce firm.